Chicken Stew

5 from 6 ratings

from kristineskitchenblog.com

This Chicken Stew is thick and hearty, filled with potatoes, vegetables and chicken in a flavorful herby broth. Serve it with some crusty bread and a simple green salad for an easy, satisfying dinner.

Prep Time25

Cook Time25

Total Time50

Servings: servings

Calories: 309kcal

Ingredients

1 tablespoon olive oil
1 ½ pounds boneless, skinless chicken breasts
salt and pepper to season the chicken
2 tablespoons unsalted butter
1 medium yellow onion chopped
4 medium carrots sliced into rounds
3 ribs celery chopped
4 cloves garlic minced
3 tablespoons all-purpose flour
3 ½ cups low sodium chicken broth
1 pound baby potatoes halved
1 teaspoon Italian seasoning
1 teaspoon dried thyme
½ teaspoon dried rosemary
2 bay leaves
½ teaspoon salt
½ teaspoon black pepper
chopped fresh parsley optional, for serving

Instructions

Heat the olive oil in a large Dutch oven or other heavy pot over medium heat. Pat the chicken dry and season with salt and pepper. Once the pot is hot, add the chicken to the pan and brown on both sides. Then transfer the chicken to a clean plate. (It will not yet be cooked through yet.)
Add the butter to the pot. Once melted, add the onion, carrot and celery to the pot and cook until softened, stirring occasionally and scraping up any browned bits from the bottom of the pot, about 5 minutes.
Add the garlic and flour and cook for 30 seconds, stirring.
Stir in the chicken broth. Then stir in the potatoes, Italian seasoning, dried thyme, dried rosemary, bay leaves, salt and pepper. Return the chicken and any juices from the plate to the pot. Nestle the chicken down into the broth.
Bring to a low simmer, then cover the pot and simmer (adjust the heat as needed to maintain a low simmer) until the chicken is cooked through to 165° F and the vegetables are soft, about 20-25 minutes.
Once chicken is cooked through, remove it to a clean bowl or cutting board. When chicken is cool enough to handle, shred it and stir it back into the stew.
Remove and discard the bay leaves. Serve stew garnished with chopped fresh parsley if desired.

Video

Notes

Chicken thighs (bone-in or boneless) or bone-in chicken breasts may be substituted for the boneless chicken breasts. They may take longer to cook through; use an instant read thermometer to check that the internal temperature is at least 165° F. Remove the chicken from the bones before shredding.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Stew may be reheated in a pot on the stove or in the microwave; add additional broth as needed when reheating.

Nutrition

Nutrition information is only an estimate.